This Is Why Ann Arbor Locals Say This Ann Arbor Taco Spot Is The Best In Michigan
West Liberty Road doesn’t exactly scream “culinary destination” until you catch a stray whiff of scorched chilies and rendered lard drifting from Taco King & Tienda La Libertad. Inside, the vibe is a beautiful, bilingual blur: the staccato thwack-thwack of a heavy cleaver meeting carnitas, the rustle of grocery bags, and the hiss of a fresh jarritos being pried open.
It’s part bustling market, part neon-lit sanctuary, where the air is thick with the aroma of toasted corn. Discover why this hidden is topping every local’s list for the most authentic, budget-friendly street tacos and secret market finds in the city.
Whether you’re a broke student or a parent just trying to survive Tuesday, the service is a masterclass in practiced chaos and genuine warmth. Grab a stool, douse your plate in that emerald-green salsa, and join the rhythmic crunch of a neighborhood eating its heart out.
Start With Carne Asada Tacos
The first bite of your journey should undoubtedly be the Carne Asada Tacos on corn tortillas, served hot and fragrant enough to make you forget your own name. You get tender, marinated steak with just the right shine of fat, topped with chopped onion and cilantro that snaps with freshness.
A quick squeeze of lime wakes everything up, while the Salsa Roja adds a steady, controlled burn that lingers just long enough. The tortillas are a quiet triumph here:warm, pliant, and strong enough to hold the generous fillings without tearing under the pressure.
I usually suggest ordering two, maybe three, and taking a moment to watch the steam curl into the cool air while you sit.
If you want a clean comparison to help you navigate the rest of the menu, try one taco plain and one with the Salsa Verde, then decide which path you will follow for the rest of your life. You’ll want to eat fast, not rushed, but with purpose, before the delicious juices have a chance to soak through the corn.
Wet Burrito Strategy
This is the order you place when you want comfort that has the physical weight of a paperback novel. The Wet Burrito at Taco King arrives cloaked in a vibrant red sauce and a thick layer of melted cheese with edges still bubbling from the heat.
Inside, you have the glorious choice of Barbacoa or chicken, supported by rice and beans that stay soft and fluffy rather than turning mushy.
Locals consistently praise this as the best-value plate in the city, and it has remained a longtime menu staple because the sauce is savory rather than sweet, which keeps every heavy forkful perfectly balanced.
Since the sauce-to-burrito ratio is incredibly generous, you should ask for extra napkins rather than extra sauce. The best strategy is to attack it with a knife and fork from the very start, working your way toward the sauciest corner of the plate.
You can share it if you must, but the tender middle section rewards the loyal diner who sees the mission through to the end.
Quesadilla For The Table
When you separate the triangles of the Quesadilla, the cheese stretches into polite, tempting ribbons that are hard to resist. This isn’t a greasy afterthought; it’s seared lightly on the griddle, with golden-browned spots mapping its edges like a delicious topography.
You can fold in some seasoned Pollo or just keep it classic with cheese, then build a perfect bite with a dollop of fresh Pico de Gallo and a dot of cool crema. The shop’s grocery roots really show here in the tidy salsas and produce that clearly tastes like it was recently chopped.
Families swear by this for toddlers because it’s a soft, familiar entry point into the menu. It is quick, steady, and never oily, which is a much rarer quality than people tend to admit. A common visitor habit is to order one for the table as an appetizer while you settle on your own main course.
If you can’t finish it, take it home; the leftovers reheat beautifully in a dry skillet rather than the microwave, which returns that signature crisp seam to the tortilla.
Black Beans And Rice Done Right
Skip the garnish guessing game and go straight to the sides that anchor the entire experience. The Black Beans are mild and clean, with a soft bite that holds its shape, while the Rice is fluffy and gently seasoned—perfect for piling alongside your tacos or folding into the remnants of a burrito.
There is a practical history to these sides in Ann Arbor; families order them by the quart weekly because kids eat them without protest. The seasoning is thoughtful and traditional, never showy, making it a reliable anchor for the bigger, bolder flavors on your plate. If you’re especially hungry, order an extra side to stretch a meal across two sittings.
A great way to pass the time is to use the beans as a dip with a basket of chips while you wait for your main order. The simple rhythm of spoon, chip, and rice makes everything else taste just a little bit brighter when it finally arrives at your stool.
Salsa Flight Without Overthinking
Sharp, sweet, and smoky notes weave through the trio of house salsas that come with your meal. The red version rides a comfortable medium heat, the green tastes bright and herbaceous with cilantro, and the darker, brownish one leans heavily into roasted depth.
The Tortilla Chips are sturdy enough to carry generous scoops of all three without snapping mid-air. Regulars know that these three in-house sauces are each tuned for different bites: add the red to your steak, the green to your chicken, and save that smoky roasted version for your beans or rice.
This specific pairing keeps the flavors from stacking into a wall of noise and lets the quality of the protein speak clearly. When you’re ordering to go, make sure to request extra cups for your takeout bag.
It’s a lifesaver to label the lids before you drive away; you will thank yourself later when the aroma fills the car and your hunger makes your decisions a little too hasty.
Barbacoa On A Quiet Night
Some dishes prefer a bit of calm to be fully appreciated, and the Barbacoa is certainly one of them. The meat is shredded and juicy, intentionally lightly fatty, and carries a slow, savory perfume that fills the room.
A bit of lime brightens the richness, while raw onion provides a necessary crackle and cilantro wraps it all up with a fresh, green hush.
While Taco King is efficient enough that the quality holds even on busy Friday nights, a quiet evening gives you the time to really let the meat sing. Order two tacos and a side of beans, then find a spot by the window to watch the parking lot shuffle.
It is low-drama, high-reward dining in its purest form. When you’re dressing this one, add a whisper of the red salsa rather than a full pour. You want a bit of warmth, not a mask, because that deep, brothy flavor of the Barbacoa deserves the front row of your palate.
Lengua For The Curious
For the texture-obsessed foodies, the Lengua is the absolute standout. The tongue at Taco King is prepared until it is perfectly tender without any of the “slide” that puts some people off; it’s a precise midpoint that rewards your attention.
The salt is measured with a light hand, letting the meat’s natural, mineral sweetness land softly. There is a clear throughline here from the market to the plate, showcasing careful sourcing and consistent, traditional preparation.
Ask the counter for two limes instead of one, then add just a touch of Salsa Verde to spotlight the natural richness of the meat. It feels special and slightly adventurous yet completely unfussy, like discovering a favorite hidden side street in a new city.
A common visitor habit is to pair one Lengua taco with one Carne Asada to compare the different chews and finishes. Eat the Lengua first while it is at its hottest, then follow it up with the charred steak for a perfect closing note.
Guacamole That Stays Bright
You’ll notice the color of the Guacamole before you even taste it because it stays such a lively, vibrant green. This version shows a lot of culinary restraint, built simply on ripe avocado, onion, cilantro, and salt.
The citrus keeps it lifted and prevents oxidation without ever straying into “lemonade” territory. The staff whips it up in small batches throughout the day, which is why it tastes so alive even if you show up at odd hours between lunch and dinner.
Locals have flagged this as a do-not-miss side for any takeout order because it travels surprisingly well. Spoon a little into your taco for a creamy element, then chase it with a plain chip to reset your taste buds.
If you’re buying an extra container for the fridge, press a piece of plastic wrap directly onto the surface before sealing the lid. It will greet you the next day without that tired, brown sigh that lesser bowls of guacamole always give.
Lunch Special Math
The undisputed budget hero of the menu shows up every day at midday. The Lunch Specials gather a collection of tacos or a hefty burrito with rice and beans at a price point that comfortably undercuts almost every other option in the area.
The portions arrive honest and filling, never bloated with filler just to take up space. Ann Arbor regulars have run the numbers for years, which is why the lines tend to move with impressive speed around the noon hour.
If you’re stacking errands and are short on time, order ahead by phone so you can just grab your bag from the counter and go. Parking in the lot turns over fast, so your timing can make all the difference in a smooth experience.
It’s a good idea to request your salsa on the side for takeout orders to keep the tortillas from softening in transit. You’ll end up with much better texture and the pleasant midday decision of exactly when to add the heat.
Use The Market Like A Local
After you place your order, don’t just stand by the counter. Drift into the Tienda and let the labels be your guide. The shelves are packed with authentic spices, Mexican candies, fresh tortillas, and specialty products that you usually have to hunt for across the entire county.
Fresh fruit and traditional baked goods turn a simple taco run into an easy boost for your home pantry. This dual identity is a part of Ann Arbor history, where small neighborhood markets serve as community anchors.
The store at Taco King isn’t sprawling, but the selection is incredibly smart and surprisingly specific. It’s the perfect place for unhurried browsing while your food is being prepared. Always grab a pack of extra tortillas and a bottle of their house-branded salsa for tomorrow’s breakfast.
Those leftover beans and rice from your dinner will transform into a world-class plate when you add a couple of fried eggs and heat the tortillas properly over an open flame.